Chicken Thighs with Mushrooms and Tarragon Cream

Ingredients

• 6chicken thighs
• to tastesalt and pepper
• 225 g (8 oz)sliced crimini mushrooms (baby portobello mushrooms)
• 113 g (4 oz)shallots, sliced
• 60 ml (¼ cup), dividedoil
• 120 ml (½ cup)dry white wine
• 1 tablespoonlemon juice
• 1 teaspoonlemon zest
• 1 cube, about 2.5 cm (1 in)bouillon
• 2 tablespoonschopped tarragon
• 355 ml (1½ cups)double cream
• to tasteextra tarragon for garnish (optional)

Instructions

1. 1

   Prepare the chicken

   Set a platter, small baking tray or 23 × 23 cm (9 × 9 in) ovenproof dish beside the hob, and have tongs and a splatter screen ready. Pat the chicken thighs dry, trim away excess fat and skin, then season both sides generously with salt and pepper.

2. 2

   Brown the chicken

   Heat a large ovenproof frying pan over medium-high heat. Add 30 ml (2 tablespoons) of the oil and swirl to coat the base. Put the thighs in skin-side down, using a splatter screen if available, and cook for 7 minutes. Check that the skin is deep golden and crisp and that much of the fat has rendered; cook for 1 minute more if needed. Turn the thighs with tongs and cook for another 7 minutes, then transfer them out of the pan. Cook in two batches rather than crowding the pan, pouring off some rendered fat between batches to reduce splattering.

3. 3

   Brown the mushrooms

   Reduce the heat to medium and pour off the fat, leaving 2 tablespoons in the pan. Arrange half the mushrooms in an even layer and cook for 4 minutes, turn each one with tongs, then cook for a further 4 minutes. Transfer them to the platter with the chicken. Preheat the oven to 180°C (350°F). If the pan is dry, add a little more oil, then cook the remaining mushrooms for 4 minutes on each side and transfer them to the platter.

4. 4

   Build the sauce

   While the chicken or mushrooms cook, peel and slice the shallots and chop the tarragon. If the pan is dry after browning the mushrooms, add a little oil, then cook the shallots for about 3 minutes, until beginning to soften. Turn off the heat and move the pan off the hob. Add the wine, lemon juice and bouillon. Return the pan to the hob, raise the heat to medium-high and simmer for about 1½–2 minutes, scraping up the browned bits, until the liquid has reduced by half.

5. 5

   Add cream and herbs

   Stir in the cream, lemon zest and chopped tarragon, then bring the sauce to a simmer. Return the chicken to the pan, skin-side up, and arrange the mushrooms in the spaces around it. Add a few tarragon sprigs around the thighs if you like.

6. 6

   Finish in the oven

   Put the pan in the oven uncovered and cook for 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).

7. 7

   Adjust the sauce

   Take the pan out of the oven, stir the sauce and taste it, adding salt if needed. For a thicker sauce, transfer the chicken to a serving platter and simmer the sauce until it reaches your preferred consistency. Taste again and adjust the seasoning.

What are chicken thighs with mushrooms and tarragon cream?

This is an American-style skillet dinner: chicken thighs are browned on the hob, then finished in the oven with mushrooms in a cream sauce. The recipe draws on familiar French-inspired flavours, especially the pairing of tarragon, wine and cream.

The method builds flavour in the same pan, using the browned chicken and mushroom residue in the sauce. Lemon helps brighten the richness, while cooking the chicken skin-side up in the oven lets the sauce surround the meat without covering the crisped skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 19g protein, 7g carbs, 45g fat.

The cream and cooking oil account for much of the fat, while the chicken provides protein and the mushrooms, shallots and small amount of wine contribute some carbohydrate. Pair a thigh and sauce with a generous serving of green vegetables or salad for a more balanced plate.

Choosing the ingredients

Chicken thighs: Bone-in, skin-on thighs suit the two-stage cooking method and bring rendered fat to the pan. Patting the skin dry helps it brown rather than steam.

Mushrooms and shallots: Crimini mushrooms have a savoury, earthy flavour, and shallots soften quickly into the sauce. Keep the mushrooms in a single layer so they can brown.

Tarragon and lemon: Fresh tarragon gives the cream sauce its distinctive herbal note. Lemon juice and zest add a lively counterpoint to the cream.

Getting crisp, golden skin

Start with a properly heated pan and give the thighs room; cook in batches if necessary. Leave the skin undisturbed for the first 7 minutes, then check its colour before turning.

The recipe calls for pouring off excess rendered fat between batches and leaving 2 tablespoons in the pan for the mushrooms. A splatter screen can help control oil without trapping steam over the chicken.

Browning the mushrooms

Cook the mushrooms in two batches, with 4 minutes on each side, and transfer each batch out once browned. A crowded pan releases moisture and makes it harder for the mushrooms to colour.

If the pan looks dry before cooking the shallots or second batch, add a little oil. Keep the heat at medium for the mushrooms so they brown without burning.

Reducing the wine

Take the pan off the heat before adding the wine, lemon juice and bouillon, then return it to medium-high heat. Scrape the base to loosen the browned bits, which add savoury flavour to the sauce.

Let the liquid reduce by half before adding the cream. This gives the sauce a more concentrated wine flavour and avoids adding the cream too early.

Checking doneness and texture

The recipe gives 30 minutes in a 180°C oven, but use the stated internal temperature of 74°C as the doneness check. Insert a thermometer into the thickest part of a thigh without touching bone.

The cream should be simmering gently when the pan goes into the oven. If you want a thicker sauce, remove the chicken after baking and simmer the sauce separately until it reaches the consistency you like.

Serving the dish

Serve the thighs with the mushrooms and spoon the tarragon cream over or alongside them. Extra tarragon makes a simple garnish, and a green vegetable or salad can add freshness to the plate.

Bread, potatoes or rice are options for soaking up the sauce. If you would rather keep the meal closer to the recipe’s low-carbohydrate profile, serve it with non-starchy vegetables instead.

Recipe notes & tips

• Dry the chicken skin thoroughly before seasoning to help it crisp in the pan.
• Use a large ovenproof frying pan that can hold the chicken and sauce for the oven stage.
• Brown the mushrooms in batches and leave space between them.
• Keep the tarragon garnish separate until serving so it stays fresh and aromatic.
• Taste the sauce after simmering it down, as its seasoning becomes more concentrated.

Variations

• Use button mushrooms: Slice them evenly and brown them in batches as directed.
• Try chicken breast: Use pieces of similar size and check their temperature carefully to avoid overcooking.
• Swap the herbs: Use chopped parsley if tarragon is unavailable, though the flavour will differ.
• Add extra lemon: Stir in a little more lemon juice at the end for a brighter sauce.
• Serve with greens: Add steamed green beans or sautéed spinach alongside the chicken.

Common mistakes to avoid

• Crowding the chicken: The skin can turn soggy instead of crisp; brown the thighs in two batches.
• Skipping the drying step: Moisture on the skin can hinder browning; pat the thighs dry first.
• Overcrowding the mushrooms: They may release moisture rather than brown; cook them in two batches.
• Adding wine over high heat: It can splatter; turn off the heat and move the pan off the burner before adding it.
• Covering the chicken skin with sauce: It can soften; place the thighs skin-side up and leave the pan uncovered in the oven.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a covered pan over low heat until piping hot, adding a splash of water or cream if the sauce has thickened; avoid boiling it hard.

Frequently asked questions